15-Minute White Miso Soup with Chard and Tofu
A quick, nourishing Japanese-inspired soup featuring mild white miso, tender chard, and cubed tofu in vegetable broth. Perfect for a light lunch or as a starter for Asian meals. The addition of nori seaweed provides authentic umami depth, while green onions add fresh bite. This version uses firm tofu for heartier texture, though silken can be substituted for traditional smoothness. Ready in just 15 minutes, it's an ideal weeknight comfort food that's both satisfying and restorative.
Ingredients
Instructions
- 1
Place vegetable broth in a medium saucepan and bring to a low simmer
- 2
Place miso into a small bowl, add a little hot water and whisk until smooth to prevent clumping
- 3
Add chard, green onion, and firm tofu to the broth and cook for 5 minutes
- 4
Add nori and stir, then remove from heat
- 5
Add miso mixture and stir to combine
- 6
Taste and adjust with more miso or sea salt if desired
- 7
Serve warm
Tips
Whisk miso with hot water before adding to prevent clumping in the soup
Add silken tofu at the end of cooking to prevent it from breaking apart
Use dashi instead of vegetable broth for a more traditional Japanese flavor
Good to Know
Refrigerate up to 3 days, reheat gently without boiling
Can prepare miso mixture and chop vegetables up to 1 day ahead
Serve immediately while hot, garnish with extra green onions if desired
Common Mistakes
Whisk miso with hot water first to avoid lumps forming in the soup
Don't boil after adding miso to preserve its beneficial enzymes
Add silken tofu last to prevent it from breaking apart
Substitutions
Vegan Options
works well but adjust cooking time
stronger, saltier flavor
General Alternatives
FAQ
Can I use red miso instead of white miso?
Yes, but red miso has a stronger, saltier flavor so start with less and adjust to taste. It will give the soup a deeper, more robust flavor.
How long does leftover miso soup keep?
Store in the refrigerator for up to 3 days. Reheat gently without boiling to preserve the miso's beneficial properties and prevent curdling.
Can I freeze miso soup?
Freezing isn't recommended as the tofu texture changes and miso can separate. It's best enjoyed fresh or within a few days of making.